You need a blind-baked crust when you make cream pies. Because you cook the filling over the stove, the pie crust doesn’t get the chance to bake in the oven unless you bake it by itself first.
¼ cup (½ stick) butter, chilled and cut into large chunks
¼ cup vegetable shortening, chilled
1¼ cups all-purpose white flour, plus at least ¼ extra for rolling
pinch of salt
ice water (just enough to moisten the dough, but not more than ½ cup)
Make Basic Pie Dough for a single-crust pie, then roll and crimp the edges.
Using a fork, make small holes in the bottom and sides of the pie crust.
Place a big piece of parchment paper or foil over the top and fill with pie weights (or rice, beans, chains, coins, or anything appropriate to weight down the crust to prevent it from puffing up or shrinking.)
Bake at 425 degrees Fahrenheit for 15–20 minutes.
Remove the weights and paper or foil, turn oven down to 375 degrees, return the pie crust into oven and bake for about 5 minutes, until the bottom of the crust turns brown.
I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!